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Low FODMAP Toad in a Hole

With just three ingredients, this fun, family-friendly Low FODMAP Toad in a Hole is an easy weekday breakfast or a scrumptious brunch entree.

Depending on where you live, toad in a hole may look like a very different dish. 🙂 Here in the midwest (US), Toad in a Hole refers to an egg cooked into the center of a bread slice.

Toad in a hole is typically made with wheat bread, which is usually higher in FODMAPs. So, for this recipe, I chose to use a certified low FODMAP bread from Schar to help keep things FODMAP diet-friendly. For other possible bread options, check the Monash FODMAP app or my article on low FODMAP bread.

Not only is this recipe a fun twist on familiar foods, but it’s also made with just 3 ingredients and can be ready in about 10 minutes.

Instructions

To make this easy breakfast, simply:

Step 1: Cut a 2 to 3-inch hole in the middle of each slice of bread.

Step 2: In a large skillet, melt butter over medium heat. Place bread slices into the skillet. Add an egg into the center of each bread slice. Cook 2 minutes, or until the bottom of the bread is lightly browned, and the eggs start to set. Flip and cook until eggs are cooked to your desired doneness. Season with salt and pepper.

Ingredients

Instructions

Cut a 2 to 3-inch hole in the middle of each slice of bread.

In a large skillet, melt butter over medium heat. Place bread slices into the skillet. Add an egg into the center of each bread slice. Cook 2 minutes, or until the bottom of the bread is lightly browned, and the eggs start to set. Flip and cook until eggs are cooked to your desired doneness. Season with salt and pepper.